📝 About This Recipe
Transport your palate to the sun-drenched Amalfi Coast with this elegantly light and refreshing calamari salad. By gently steaming the squid instead of frying it, we preserve its delicate sweetness and achieve a melt-in-your-mouth tenderness that is perfectly keto-friendly. Tossed in a vibrant lemon-garlic vinaigrette with crunchy celery and aromatic herbs, this dish is a sophisticated celebration of clean, coastal flavors.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Calamari (cleaned, bodies cut into 1/2-inch rings, tentacles left whole)
- 1/4 cup Dry White Wine (for the steaming liquid)
- 1/2 Lemon (sliced into rounds for steaming)
The Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 2 cloves Garlic (minced into a paste)
- 1/2 teaspoon Dijon Mustard (helps emulsify the dressing)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Red Pepper Flakes (for a subtle hint of heat)
Salad Components
- 2 stalks Celery (thinly sliced on a bias)
- 1/4 cup Red Onion (very thinly shaved)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/4 cup Pitted Castelvetrano Olives (halved)
- 1 tablespoon Capers (drained and rinsed)
- 1/2 cup Cherry Tomatoes (halved (optional for keto macros))
👨🍳 Instructions
-
1
Prepare a large bowl with ice and cold water to create an ice bath. This is crucial for stopping the cooking process immediately after steaming.
-
2
In a medium pot, add about 2 inches of water, the white wine, and the lemon slices. Bring to a simmer over medium-high heat.
-
3
Place a steamer basket over the simmering liquid, ensuring the water does not touch the bottom of the basket.
-
4
Once steam is rising, place the calamari rings and tentacles into the basket in an even layer. Cover tightly with a lid.
-
5
Steam the calamari for exactly 2 to 3 minutes. The squid should turn opaque and feel slightly firm but bouncy; do not overcook or it will become rubbery.
-
6
Immediately transfer the steamed calamari into the prepared ice bath for 60 seconds to chill, then drain thoroughly and pat dry with paper towels.
-
7
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, sea salt, and red pepper flakes until emulsified.
-
8
Add the sliced celery, shaved red onion, olives, capers, and cherry tomatoes to the bowl with the dressing.
-
9
Add the dried, chilled calamari to the vegetable mixture and toss gently to coat every piece in the vinaigrette.
-
10
Fold in the fresh parsley at the very end to keep it bright and vibrant.
-
11
Cover the bowl and refrigerate for at least 30 minutes. This allows the calamari to marinate and absorb the citrusy flavors.
-
12
Before serving, give the salad one final toss and adjust salt or lemon juice to your preference.
💡 Chef's Tips
For the best texture, ensure the calamari is completely dry before adding it to the dressing so the vinaigrette adheres properly. If the red onion flavor is too sharp, soak the slices in ice water for 10 minutes then drain before adding to the salad. Always use fresh calamari if possible; if using frozen, thaw completely in the refrigerator and pat extremely dry. Do not skip the ice bath! Even 30 extra seconds of residual heat can turn tender squid into a rubbery texture. If you prefer a more herbaceous profile, add a tablespoon of fresh chopped mint or dill.
🍽️ Serving Suggestions
Serve chilled on a bed of fresh arugula or butter lettuce for an extra keto-friendly crunch. Pair with a crisp, chilled glass of Sauvignon Blanc or an Sparkling Mineral Water with a lime wedge. Accompany with a side of roasted asparagus or grilled zucchini spears. For a beautiful presentation, serve in chilled glass bowls garnished with an extra lemon wedge and a drizzle of premium olive oil.